Herbes de Provence
The Quirky Foodster Team
Ingredients
Method
- Simply combine the dried herbs — no toasting or grinding required.
- Not applicable.
Origin: Provence, southern France — notably, food historians widely note this is a somewhat modern, commercially standardized blend (mid-20th century) rather than an ancient rustic tradition, despite its old-fashioned image.
Use: A finishing and cooking herb blend for roasted meats, vegetables, and grilled dishes.
Classic Dishes: Roasted chicken; grilled vegetables; various rustic French preparations.
Storage: Keeps 6 months to a year sealed and dark.
Variations: The lavender question is a genuine point of culinary debate — many French cooks consider lavender’s prominence in commercial export versions a departure from more traditional herb-only formulations, worth noting as an authenticity discussion point.
Substitutions: A mix of any available dried thyme, rosemary, oregano, and marjoram in roughly equal parts.
- dried thyme
- rosemary
- marjoram
- savory
- and oregano
- with lavender included in many commercial versions (though lavender's inclusion is itself debated among Provençal cooks as a later, more marketing-driven addition)
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